|Apples||6 Medium, peeled and cored|
|Apple cider||2⁄3 Cup (10.67 tbs)|
|Currant jelly||1 Cup (16 tbs), melted|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
1. Preheat oven to slow (300° F.).
2. Dust the apples with sugar and set in a baking dish. Add the cider and bake thirty-five minutes, basting several times with the juice. Test the apples with a fork: they are cooked when they are soft inside but still hold their shape.
3. Mix the jelly with the juices in the bottom of the baking dish and pour over the apples to glaze them. Refrigerate and serve cold with whipped cream.